01.29.11_Homemade Spaghetti-O's

Hello again! Phil here with another yummy vegetarian dish for you all. Jonathan found this lovely Spaghetti-O's recipe from the blog Tracey's Culinary Adventures last week, and we knew this one would be a winner. I can't speak for Jonathan, but I am a huge Spaghetti-O's fan, which is why we decided I would take the initiative on this one.

If you recall from my last post, I am not the world's best cook, but with Jonathan across from me in new (large!) kitchen, I figured I could handle it. It's important to note that we made mini-sized version of the eggplant meatballs from a previous post as opposed to her chicken ones to make the meal fully vegetarian.

Mini "meatballs" ready to go into the oven.
After chopping an onion, a stalk of celery, and three small carrots, I sauteed them in a large pot. While they were sauteing, I (poorly) minced three cloves of garlic and added it in. I mixed in 2 1/2 cups of veggie stock and a 28-ounce can of diced tomatoes then simmered the mixture for 20 minutes.

Anybody can cook!
After the carrots softened, I used Jonathan's new immersion blender to make the soup. It took a few minutes of dealing with rogue carrots, but we could really see that creamy orange color coming out of the mixture. I added some salt and pepper and brought the soup back up to a boil.

I have no idea what I'm doing, clearly.
Once the soup mixture was at a boil, I put in two cups of ditalini pasta and let simmer for another 15 minutes. I used a little bit more pasta than she recommended, so we'd have enough for the next day's lunch. The mini meatballs came out at around the same time and looked perfect! Not bad for my first time working with eggplant.

I'm actually surprised with how much it tasted like Spaghetti-O's from the can, though this was much healthier! We both loved the meal and enjoyed it again the next day for lunch. We definitely recommend giving it a try if you're in the mood for a nostalgic meal - without all the sodium!

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